To make the pastry
Put flour, butter, suet and salt into a bowl and mix with 150ml of cold water, then tip onto lightly floured surface and gently work together until
it forms a dough.
Roll out until around 0.5 cm thick and line the pie dish then place in the fridge for around 15 minutes.
Use the rest of the pastry and roll out
for the pie lid.
To make the pie filling
Heat the vegetable oil in a large pan and brown the diced lamb (about 5 minutes).
Add the leek, onion, carrot and garlic and continue to cook for 5 minutes.
When the veg has softened, add the stock, mint, rosemary and seasoning.
Cover and simmer gently for two to three hours.
Add the diced potato and cook for another ½ hour or so until cooked through but not breaking up.
Check the seasoning.
Leave until cool enough to handle.
Spoon the filling into the pastry lined dish (large dish about 30 x 20cm and 5cm deep) brush edges of the pastry with water and place pastry lid on top and crimp.
Cook in an oven preheated to 200C for about 30 minutes, or until pastry turns golden brown.
This British Pie Award-winning pie recipe is courtesy of Nice Pie to celebrate British Pie Week 2016, which takes places from March 7 - 13.